2009 FJ Chili Cook-off - Page 10

sandabbe · 07-12-2009, 07:54 PM

Well my Chili is made and I have to say it is mmm mmm good! But not for sissy's

! I wanted to eat it now! but I know it will be better the second time heated!~
I also made some corn muffins for y'all!
Got my dry ice for transport so BRING IT ON!!!

**Athena** · 07-12-2009, 08:05 PM

made mine yesterday morning. In the freezer as we speak. Couldn't make a lot. Double what I usually make.

sandabbe · 07-12-2009, 08:20 PM

Quote:

Athena previously said:

made mine yesterday morning. In the freezer as we speak. Couldn't make a lot. Double what I usually make.

Well same here! I thought I made waymore than my usaul, but when it thickened it evaporared a bit!! maybe I'll get 15-20 small to med, servings out of it!! Just as long as the judges get enough to sample!!

It may be too hot for some too! I'll need some spoons for samples before serving!!

**Athena** · 07-12-2009, 09:38 PM

I got some dixie cups and spoons, I figure that'll help me limit how much I give to each person... I have no idea how much I need to serve

rotorhed1 · 07-12-2009, 10:27 PM

My trailer will be parked at 4J. It has a three burner stove in it. Bring your own pots and cutting board. Anyone is welcome to use it if needed.

drcaduceus · 07-20-2009, 10:46 AM

See post below.

**Athena** · 07-20-2009, 10:50 AM

I was asked about my recipe, but can't give it out

I think the dixie cup worked well. Otherwise people were to full to try other's after a couple of contestant's bowls.

drcaduceus · 07-20-2009, 11:00 AM

Well, I think the chili cook-off went pretty well. We had 6 competitors (wish we had more) and from the way the chili (and the salsa) disappeared, they were all great. Athena definitely had the right idea. She used small dixie cups to serve hers in. I'm sure more people got to have some of Athena's chili than anybody elses. Way to go Athena!

We had three judges: 2 vendors - one from TRDParts4U and I can't remember the other one (sorry); and Ryan - the owner of the Best Western. A big thanks to then for their "intestinal fortitude."

Someone had requested that we post the recipes here. So, here's mine (actually my mom's):

Bonnie Womble's Texas Chili

-1 1/2lbs chili meat (I use stew meat or a chuck roast cut into cubes. But, if you have a good butcher, they can take whatever cut of meat you want and do a coarse grind into chili meat)
-1/2lb pork sausage (I use Jimmy Dean's Sage Sausage)
-1 can Ranch Style beans
-1 cup chopped onions
-3 cloves garlic - minced
-3 Tbs chili powder
-2 Tbs oregano
-1 tsp sage
-1 Tbs cumin
-2 tsp salt
-Add water to desired consistency

Brown the meats together and drain the fat. Add the remaining ingredients and cook - the longer the better.

Enjoy!

And thanks again to all who participated.

**Athena** · 07-20-2009, 11:04 AM

Mine was an authentic green chile that came from my hispanic side of the family. The recipe's been in the family for over a 100 years. I had to wait till my Grandma was on her death bed, she gave me the ingredients but no quantities, I mastered it by trial and error. Everyone's gotta wait til I'm on my death bed LOL

**Woodsman** · 07-21-2009, 09:47 AM

Though I missed the tasting I can confidently say that your butts are mine next year. Mine is more of a chili soup on the first day and then thickens to chili consistency. mmmmm, I'm